{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:33:25Z","timestamp":1793082805466,"version":"4.5.0"},"reference-count":66,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T00:00:00Z","timestamp":1792540800000},"content-version":"vor","delay-in-days":20,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Given salmon's high susceptibility to oxidation and the need for sustainable food processing, this study evaluated the technological potential of incorporating 0.5% coffee silverskin (CSS), using two specific materials evaluated in this study, namely, artisanal (ACS) and industrial (ICS) coffee silverskins, into restructured salmon stored under refrigeration (3\u00b0C) for 28 days (sensory analysis was limited to 14 days). ACS showed higher 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl (DPPH) and ABTS scavenging activity and chlorogenic acid content, whereas ICS exhibited greater ferric reducing antioxidant power (FRAP), consistent with Maillard reaction products. Regardless of antioxidant mechanism, CSS reduced lipid oxidation, lowering malondialdehyde (MDA) and volatile oxidation markers. However, 0.5% CSS did not prevent apparent protein carbonylation, with treated groups showing higher 2,4\u2010dinitrophenylhydrazine (DNPH)\u2010reactive carbonyl values during late storage. Although CSS darkened the product, trained\u2010panel liking was maintained, whereas rancidity and warmed\u2010over flavor (WOF) were reduced compared to the control, although sensory patterns varied throughout storage. These findings identify CSS as a potential natural antioxidant for enhancing oxidative stability and supporting the sustainable valorization of coffee industry by\u2010products, although further optimization may be needed to overcome sensory limitations and support its broader application.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Coffee silverskin (CSS), a coffee roasting by\u2010product, is a potential natural antioxidant for improving oxidative stability and delaying rancidity in ready\u2010to\u2010eat restructured fish. Its comparative performance across the two evaluated sources supports its potential use as a clean\u2010label antioxidant ingredient while promoting circular economy practices.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71577","type":"journal-article","created":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T15:14:43Z","timestamp":1792595683000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Coffee (\n                    <i>Coffea arabica<\/i>\n                    L.) Silverskin: Transforming a Recycled By\u2010Product Into Natural Antioxidant Ingredients for Ready\u2010to\u2010Eat Fish Products"],"prefix":"10.1111","volume":"91","author":[{"given":"Antonia Dayane Jenyffer de Farias","family":"Marques","sequence":"first","affiliation":[{"name":"Department of Food Engineering Technology Centre, Federal University of Paraiba  Joao Pessoa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8509-2789","authenticated-orcid":false,"given":"Mario","family":"Estevez","sequence":"additional","affiliation":[{"name":"IPROCAR Research Institute, TECAL Research Group Universidad de Extremadura  C\u00e1ceres Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jos\u00e9 Mar\u00eda","family":"Mart\u00edn\u2010Migu\u00e9lez","sequence":"additional","affiliation":[{"name":"IPROCAR Research Institute, TECAL Research Group Universidad de Extremadura  C\u00e1ceres Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrea","family":"S\u00e1nchez\u2010Canales","sequence":"additional","affiliation":[{"name":"IPROCAR Research Institute, TECAL Research Group Universidad de Extremadura  C\u00e1ceres Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eike Guilherme Torres","family":"de Souza","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Technology Centre, Federal University of Paraiba  Joao Pessoa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sonia","family":"Ventanas","sequence":"additional","affiliation":[{"name":"IPROCAR Research Institute, TECAL Research Group Universidad de Extremadura  C\u00e1ceres Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4074-981X","authenticated-orcid":false,"given":"Josu\u00e9","family":"Delgado","sequence":"additional","affiliation":[{"name":"IPROCAR Research Institute, TECAL Research Group Universidad de Extremadura  C\u00e1ceres Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mercia de Sousa","family":"Galv\u00e3o","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Technology Centre, Federal University of Paraiba  Joao Pessoa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7057-4868","authenticated-orcid":false,"given":"Marcos","family":"dos Santos Lima","sequence":"additional","affiliation":[{"name":"Department of Food Technology Federal Institute of Sert\u00e3o Pernambucano  Petrolina Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4388-4024","authenticated-orcid":false,"given":"Taliana K\u00eania Alencar","family":"Bezerra","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Technology Centre, Federal University of Paraiba  Joao Pessoa Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"David","family":"Morcuende","sequence":"additional","affiliation":[{"name":"IPROCAR Research Institute, TECAL Research Group Universidad de Extremadura  C\u00e1ceres Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,21]]},"reference":[{"key":"e_1_2_8_2_1","volume-title":"Official Methods of Analysis 22nd Edition 2023","author":"AOAC International","year":"2023"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.13078"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.143169"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.18006\/2021.9(2).206.213"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010018\u20109988\u20109"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/s0076\u20106879(99)99005\u20105"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/col.5080130306"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.117316"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2022.03.013"},{"key":"e_1_2_8_11_1","first-page":"62","article-title":"Texture Profile Analysis","volume":"32","author":"Bourne M. 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